Yield: 4 servings
|1.00 teaspoon||active dry yeast|
|¾ cup||warm water; (about 110 degrees)|
|4.00 tablespoon||olive oil|
|2.00 tablespoon||roughly-chopped fresh rosemary|
|1.00 tablespoon||minced garlic|
|¼ cup||grated parmesan cheese|
|1.00 teaspoon||kosher salt|
|4.00 ounce||thinly-sliced medium-rare roast bee; f|
|1||couple slices of provolone cheese|
|2.00 slice||grilled red onion -; (ea 1/4 thick)|
|2.00||italian roma tomatoes; halved and roasted|
|¼ cup||fresh horseradish mayonnaise|
Preheat the oven 400 degrees. In a mixing bowl, dissolve the yeast in the water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt and cheese. Mix and knead well by hand until you have a smooth ball of dough. Place the dough in a greased bowl and cover with a damp cloth. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down.
Divide the dough into 4 pieces. Round each piece of dough. Using your fingers, flatten each round of dough, very thin. Brush each round with olive oil and sprinkle with cheese and kosher salt. Place the dough on a parchment-lined baking sheet and bake for 10 minutes.
Remove from the oven. Spread both sides of the bread with the horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes, in-between the bread. Place on a platter and serve with Zaps. This recipe yields 4 individual flatbreads.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2409 broadcast 12-20-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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